Mango, papaya and lime-mascarpone cream cakes
12 servings
15 minutes
Pastries with mango, papaya, and lime-mascarpone cream are a refined blend of tropical flavors, tenderness, and freshness. This dessert transports you to sunny corners of Europe where exotic fruits harmoniously weave into classic pastries. The crispy puff pastry base perfectly highlights the airy lime mascarpone cream, filling it with a light tanginess and creamy softness. Delicate slices of mango and papaya add fruity sweetness and vibrant flavor, turning each bite into a small gastronomic adventure. These pastries will be the perfect ending to a romantic dinner or festive tea party, surprising with their exquisite simplicity and stunning balance of aromas.
1
Preheat the oven to 220°C.
2
Roll out the thawed dough thinly and place it in muffin baking molds. Press the dough into the mold with a piece of foil and bake for about 8 minutes without removing the foil. Cool, remove the foil, and take out from the molds.
- Puff pastry: 200 g
3
Peel the mango and remove the pit. Peel the papaya from the skin and seeds. Cut the flesh into very thin slices.
- Mango: 1 piece
- Papaya: 0.5 piece
4
Whip the mascarpone until fluffy with powdered sugar, lime juice, and zest.
- Mascarpone cheese: 200 g
- Powdered sugar: 2 tablespoons
- Lime: 1 piece
5
Place the prepared cream in the baked baskets and decorate with slices of mango and papaya.
- Mango: 1 piece
- Papaya: 0.5 piece